Fish and Mushroom Brothy Soup
Ingredients
- 1500 mls water
- 1 large kelp sheet
- 1 cup bonito flakes
- 220 grams white fish
- 100 grams shitake mushrooms
- salt and pepper to taste
Instructions
- Prepare the broth by adding the cold water to a saucepan with kelp. Bring the kelp up to a boil, then let it gently simmer for 5 minutes
- Remove from the heat and add in the bonito flakes and let sit for 5 minutes
- Strain the kelp and bonito flakes from the broth and place the broth back over a low heat
- Add the thinly sliced shiitake mushrooms and chopped fish to the hot broth and allow them to cook for the next 3-5 minutes
- Season with salt and pepper to taste
Notes
Able to be frozen: yes
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